Chicken Normandy

Name: Chicken Normandy
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 4 , split bone-in, skin-on chicken breasts (about 3 pounds), halved crosswise; , Salt and pepper; 1 tablespoon, vegetable oil; 2 , Granny Smith apples, peeled, cored, halved, and cut into 1/2-inch wedges; 2 , shallots, minced; 1/4 cup, brandy (see note); 1/2 cup, heavy cream; 2 teaspoons, minced fresh thyme; 1 teaspoon, Dijon mustard; 2 teaspoons, cider vinegar

6 comments

Appears in Cook's Country December/January 2011

With a little help, even bland chicken breasts can be a crowd-pleaser.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Bone-in, skin-on chicken breasts produced a far more flavorful Chicken Normandy than the boneless, skinless variety. Cooking the chicken breast skin side down for the entire cooking time ensured deep browning, crisp skin, and moist meat. Gr...

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